Mexican Chorizo Hash

Photo: Jason Wallis; Styling: Cindy Barr

 

This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan.

Yield:

Serves 4 (serving size: 1 egg and about 1 cup potato mixture)

Recipe from

Nutritional Information

Calories 279
Fat 11.1 g
Satfat 3.9 g
Monofat 3.5 g
Polyfat 1.2 g
Protein 12.7 g
Carbohydrate 33.1 g
Fiber 4.7 g
Cholesterol 206 mg
Iron 2.3 mg
Sodium 616 mg
Calcium 68 mg

Ingredients

2 ounces raw Mexican chorizo
1 cup prechopped onion
1/4 cup coarsely chopped bottled roasted red bell peppers
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (6-ounce) package baby spinach
2 teaspoons olive oil
2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
4 large eggs

Preparation

1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.

Note:

Kate Parham,

March 2014